Homemade Chicken Noodle Soup

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Our version of the ultimate feel-good food, Homemade Chicken Noodle Soup is chock-full of seasonal vegetables like leeks, carrots, celery, and onions. Slowly cooking a whole chicken, fragrant herbs, and fresh vegetables in chicken broth rather than water imparts a rich flavor to this soup.

Level:
Easy

Yield:
One-cup servings

Serves:
16

Ingredients

1 whole chicken

3 qt. low-sodium chicken broth

6 carrots

4 stalk celery

3 medium onions

5 black peppercorns

1 clove garlic

10 sprig Parsley

2 sprig thyme

1 bay leaf

2 tbsp. unsalted butter

4 leeks

1 tsp. salt

1 tsp. fresh-ground pepper

3 c. medium egg noodles

Directions

Make the stock: Place the chicken and chicken broth in a large stockpot and set it over medium heat. Roughly chop 2 carrots, 2 celery ribs, and 1 onion and add to the broth. Add the peppercorns, garlic, 2 sprigs of parsley, thyme, bay leaf, and enough water to just cover the chicken. Bring the broth to a boil, reduce heat to a simmer, and cook until the chicken is very tender -- about 1 1/4 hours -- skimming the surface periodically. Remove the chicken and place in a large bowl. Strain the broth through a very fine sieve into a large, clean bowl or stockpot. Discard the vegetables.

Make the soup: Skim any fat off the top of the strained broth and discard. Slice the remaining carrots, celery, onions, and leeks into 1/4-inch-thick pieces and set aside. Remove and discard the skin and bones from the chicken, cut meat into 1/2-inch pieces, and set aside. Chop the remaining parsley leaves and set aside. Melt the butter in a large Dutch oven over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes. Add the chicken, the reserved broth, salt, and pepper. Simmer the soup until the vegetables are tender -- about 1 hour. Stir in the egg noodles and parsley and cook until the noodles are tender -- about 10 more minutes. Serve hot.